Author of French Comfort Food, Le French Oven and with Stacy Dermont, The Hamptons Kitchen coming soon.

Here’s a foolproof and quick easy recipe for buttermilk biscuits from Hillary Davis you can crank out at whim. You just need buttermilk. They turn out rustic, with lots of crags to hold pools of melting butter and jam.

Equipment: Food processor; parchment paper lined baking sheet

Ingredients:

2 cups unbleached flour, plus more for dusting board

1 tablespoon baking powder

1/4 teaspoon baking soda

3 teaspoons sugar

1teaspoon salt

6 tablespoons unsalted butter, very cold, cut in cubes

1cup buttermilk, chilled, plus extra if needed

Directions:

Preheat oven to 450 degrees F.

Sift the flour, baking powder, baking soda, sugar and salt into the bowl of a food processor. Pulse 6-8 times to combine.

Drop in the chilled cubed butter and pulse until just turning into a coarse meal. With the machine running, pour in the buttermilk and process until just combined. Do not over mix as the biscuits will turn out tough. The dough will be very wet.

Scoop out onto a floured board. You may need to sprinkle more flour as you work. Really gently pat out the dough until it is about 1/2 inch thick. Fold over 5-6 times, and each time pat down. Do not use a rolling pin. The more gently you treat the dough, the better it will treat you.

Using a very sharp knife, slice into generous squares. Place the squares on the baking sheet, with sides touching, to help them rise higher.

Bake for 10-13 minutes, or until golden brown and puffed.

Using a 10x15 rimmed baking sheet, this makes approximately 15 3"square or round biscuits.

Tip: I like to brush mine after baking with melted salted butter then sprinkle on flaked salt, such as Malden’s.